Egg White Matzo Balls
(makes 12 balls)
1/2 cup (240 g) matzo meal
4 large egg whites, slightly beaten
2 tablespoons canola oil
2 tablespoons cold water
1/4 teaspoon kosher salt
1/4 teaspoon finely chopped fresh dill
dash of nutmeg (optional)
- In a small bowl, combine all of the ingredients and chill for at least 1 hour.
- To cook matzo balls, bring a pot of lightly salted water to a boil. Reduce heat to a simmer and drop rounded teaspoonfuls into the water. Simmer until done and the balls rise to the top, about 15 minutes. Use as directed above.
Per 1-ball serving: 47 calories (46% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated fat), 5 g carbohydrates, 0 dietary fiber, 0 cholesterol, 16 mg potassium, 58 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch)